摘要
目的:探讨寿司和刺身在加工过程中微生物污染分析及控制的方法。方法:对本市4家大型超市专柜的寿司和刺身,在加工过程中的主要环节进行卫生学调查;同时对员工进行HACCP体系的卫生知识培训及卫生整改,于整改前及整改后各抽取食品样品进行微生物学检验。结果:整改前寿司和刺身污染情况严重,食品样品合格率为32.8%,整改后样品合格率为82.2%;整改后与整改前样品合格率的差异有统计学意义(P=0.000)。结论:对食品工作人员运用HAC-CP体系知识培训和教育,开展微生物污染控制,食品的卫生质量显著提高。
Objective：To explore the sanitary microbiological control of sushi.Methods：Training the operators dealing with Sushi of specialty cabinet in Guangzhou 4 large supermarkets on HACCP and carrying through some modifying measures,in the meanwhile,selecting random samples and checking the sanitary indexes before and after carrying through modifying measures.Results：The difference in the qualified rates（32.8% and 82.2%） was significant（P=0.000） before and after modifying.Conclusions：To pay more education of operators for HACCP,it could significantly promote the sanitary quality of food.
出处
《中国卫生检验杂志》
CAS
2009年第3期646-647,711,共3页
Chinese Journal of Health Laboratory Technology
作者简介
黄愈玲（1970-），女，硕士，主管技师，主要从事微生物检验工作．
